Herb-Crusted Leg, Butterflied and Grilled

Ingredients

• 1 bone-in Finnsheep leg, boned and butterflied by your butcher notes (or start with our boneless leg)
• 1 cup melted ghee
• 8 garlic cloves
• 1 cup packed parsley, rosemary, and thyme
• Zest and juice of 1 lemon
• 2 tsp kosher salt
• 1 tsp chili flakes

Method

1. 1

   Blend the marinade ingredients into a rough paste and coat the butterflied leg. Marinate 4–24 hours.

2. 2

   Build a two-zone fire: hot coals on one side, none on the other.

3. 3

   Sear the lamb 4–5 minutes per side over the hot zone, then move to the cool side, cover, and cook to 125°F in the thick sections, 20–30 minutes more.

4. 4

   Rest 15 minutes. Slice thin against the grain — notice how the uneven thickness gives you rare to medium pieces from one roast, which is exactly why chefs love this cut on the grill.